Milk Chocolate

Given that Easter is coming up in a week, I wanted to try to make a frozen treat reminiscent of the holiday. But what flavors would evoke thoughts of the season? Reese's was the first thing that comes to mind, but I had already done that and wanted something a little more original. Crushing up some Cadbury eggs into ice cream was suggested by the internet but I wasn't sure how the filling would survive storage in the freezer. However, chocolate sounded good and it had been a while since I have made a frozen yogurt, so it was time to mix the two. Easter themed? Probably not, but it would get the job done.

Rating: 4 scoops

This frozen yogurt was good with a dense, chewy texture, but I definitely prefer the slightly bitter flavor of dark chocolate over the sweet milk chocolate. The flavor of milk chocolate does work here though, as the sweetness complements the tangy sourness of the yogurt. As I thought about other types of frozen yogurts that I have made, I realized that many of them are fruit-based (which I think I prefer). The acidity of yogurt naturally complements fruit.

For this recipe, I ended up using Cadbury Dairy Milk milk chocolate. There was not a lot of selection the day I went to the store and this option looked the best (and it did work well). I wanted to avoid the candy bar-style milk chocolate as that typically contains stabilizers to make sure they don't melt in your hand (think of a s'more - the chocolate melts due to the heat from the marshmallow as opposed to your hand).

This may have been one of the quickest frozen treats I have put together. The dairy and sugars boiled quickly, and efficiently melted the milk chocolate. From there, the base was cooled and yogurt whisked in. The base was very thick, likely due to the tight matrix formed by the sugars and diary holding most of the free water tight. As a result, I had closer to 1 quart of frozen yogurt as compared to the 1.5 quarts that many of the recipes produce.